- 4 large
- russet baking potatoes
- 1 Tbsp
- cooking oil
- 2 Tbsp
- coarse sea salt
Cover shallow baking sheet with parchment paper.
Rub dry with soft kitchen towel.
Prick potatoes with fork in 2 or three places.
Place potatoes covered with paper towel in microwave for 5 minutes. If extra large potato, microwave 7 minutes.
This will cut down baking time considerably but is not necessary.
Remove from microwave with care; they will be HOT.
Generously rub coarse salt all over, pressing down gently so it will adhere to the oiled potato.
If you don't put in microwave first, increase cooking time to 45-60 minutes.
Test by sticking skewer in potato, it should easily slide through if potato is done.
Squeeze from both ends to fluff up potato.
Fill with your favorite condiments and mix gently with fork inside the skin.
Serve while still hot.
Do not wrap in aluminum foil, potato will be soggy.
This recipe will make a nice crusty potato with a soft fluffy texture.